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Recipes - Pintos and Collards

Recipe Name

Pintos and Collards

Submitted by MarissaJae
Recipe Description super simple and hearty bean and green dish served over rice... yummy anytime but especially on a chilly night.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cupsBeans, pinto, canned (2 Cans)
6
cups, choppedCollards
6
clovesgarlic minced
1
pepperJalapeno pepper, finely diced
1
medium (2-1/2" dia)Onion, chopped
3/4
cup, chopped or slicedTomatoes CHOPPED
1/8
cupcilantro, fresh, chopped
4
servings 2 ozRice, Long Grain, Wild – Uncle Ben’s
Steps
Sequence Step
2Put water on for rice. Read package for instructions for your brand.
3Place a large pot of water to boil for the collard greens.
4Chop Collards and place aside until water boils. Chop Tomatoes and Cilantro and place in pot with beans and 1 cup of water. Continue to simmer on low. Chop Onions and Jalapeños and set aside to sauté. Chop Garlic.
5Boil Collards for ten minutes. Then drain well. Place a large sauté pan on medium with some olive oil. Wen heated, add onion and jalapeño mixture and sauté until onions start to caramelize. Add garlic and cook for 1-2 minutes, then add greens and continue to sauté. You can add a little butter if you would like and salt and pepper to taste.
6Use a slotted spoon to move the bean and tomato mixture into the sauté pan with the collard green mixture. Combine and serve over rice.
7*** This dish is a bit spicy, if you prefer it to be less spicy I would substitute half a bell pepper for the jalapeño pepper. Or if you like it just a little spicy, take the seeds out of the pepper before chopping. ***






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